This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Instructions:With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. Let sit on medium to low heat until potatoes are done. Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!

Directions:Place protein in pan and begin cooking.Cut all veggies and set aside. Prepare noodles as directed on package.Add noodles, olive oil, sesame seed oil, tamari and garlic to a medium sized frying pan.Add mushrooms and sauté on medium heat until mushrooms are cooked.Add all components into bowl and top with cabbage, cilantro, kimchi, lime, Siracha and enjoy!

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.

Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.

Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

If you've ever looked at the nutrition label of a pre-made pasta sauce you know it's packed with sugar and salt. This homemade recipe uses San Marzano crushed tomatoes which is an heirloom tomato. These tomatoes have a much thicker skin with fewer seeds and the taste is stronger, sweeter and less acidic. Makes for a very tasty alternative to the store bought sauces.

Place garlic cloves in a salad bowl with salt.Whisk in egg yolk. This should make a bit of a paste. Add lemon juice and parmesan cheese.After everything is blended with your fork add chopped kale leaves and slowly add olive oil, to taste.Now put in your freshly washed and dried kale.Add parmesan cheese over the top of the salad after tossing but before serving.

Directions:Add butter beans, onion, tomatoes and parsley to bowl. Drain and chunk tuna but leave in large chunks. Combine all dressing ingredients and dress salad. Let sit for 30-60 minutes before serving, if possible.

Cooking Instructions:Using a 2-quart pot, bring water to a boil. Once boiling, cook potatoes until softened but not falling apart. Using a frying pan, combine olive oil, garlic, shallots and cayenne pepper and sauté on low heat.

As potatoes continue to boil, combine eggs in a bowl with avocado and parmesan cheese. When potatoes have softened place in frying pan and continue to cook over medium heat. Add salt, pepper and cayenne.

In a separate frying pan, combine egg scramble and cook fully.

Once potatoes are crispy on the outside, garnish with cilantro and add a fresh grapefruit to this very flavorful breakfast.